Three go to recipes for chicken

A new spin on chicken Kiev, the OG Three Blue Ducks parfait recipe and a step by step, make your own rough puff, chicken and leek pie of dreams!

Here’s three recipes that I’ve been cooking lately.

The first is a spin on the classic Chicken Kiev. I remember having these as a treat as a kid, probably from Tesco or Marks and Spencer in the UK. I’ve tricked these up a little, firstly with the addition of Gochujang to spice the butter up, which seriously works a treat. Plus a more kid friendly garlic and herb butter. There’s also a little hack in the recipe for keeping more of the butter goodness in the chicken after slicing.

Next is my trusty chicken liver parfait, which is actually one from the first ever Three Blue Ducks dinner menu. Back then we’d serve it with chicken skins and a herb salad, I never get board of snacking on parfait!

And lastly a chicken and leek pie recipe with proper rough puff pastry, and a step by step how to make rough puff (which, BTW, is easier to make than you think).

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Chicken Kiev two ways

Here are two variations: a garlic herb butter for the kids and and the other filled with a gochujang butter, if you like a little heat (recipes for both below).

I coated these with brown rice crumbs which turned out great, but obviosly bread crumbs are the go too!  I also added a tsp of crumbs to the butter mix. This keeps more of the butter mix inside the breast when you carve it, otherwise it tends to run out straight after carving, not the end of the world, but I do prefer this way.

Recipe

2 chicken breasts 240g (skinless)

Garlic herb butter

50g butter (room temp)

1 garlic glove (minced)

A pinch of lemon zest

2 tbs chopped parsley

1 chopped green shallot

1 tsp crumbs

S & P

Gochujang Butter

50g butter (room temp)

1 tsp of Gochujang paste

1 garlic glove (minced)

A pinch of lemon zest

1 tbs chopped parsley

1 tsp crumbs

1 chopped green shallot

S & P

Coating

70g flour

80g crumbs

A good pinch of paprika

1 large egg (beaten)

40g of Ghee or olive oil for frying

Method

Left: Garlic & herb/Right: Gochujang butter

Mix the butter in a bowl add the other ingredient and mix to bind together.

Make a couple of incisions into the chicken.

Cover with paper and flatten out slightly with a rolling pin.

Spoon in the flavoured butter.

Fold over the chicken to encase the butter.

Pop in the freezer for 20 mins to chill.

Season the flour crumbs and egg wash with salt and pepper. Add the paprika to the crumbs. Coat the chicken in flour, egg wash and then bread crumbs.

Repeat this step.

Fry in ghee, each side for 2 - 3minutes.

Finish cooking in a 180 deg oven for around 15mins (the internal temp should reach 65 deg).

Remove from oven, rest for a couple of minutes.

Serve with salad, a decent dressing and a lemon wedge.

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Chicken Liver Parfait

Chicken Liver parfait

Recipe

400g Chicken livers (trimmed)

1 tbsp ghee

1 large clove garlic (peeled and sliced)

1 eshallot (peeled and sliced)

40 ml port

40 ml fortified wine

20ml brandy

1 pinch all spice

200g butter (melted)

50ml sour cream

Salt and pepper

100g ghee, bay leaves to top (optional)

Served straight from a terrine

Method